Balsamic Mustard Chicken with Potatoes
Elevate your weeknight dinner game with this irresistible Balsamic Mustard Chicken with Potatoes—a one-skillet wonder that's equal parts flavorful and effortless. Succulent bone-in, skin-on chicken thighs are marinated in a tangy-sweet blend of balsamic vinegar, Dijon mustard, honey, garlic, and fragrant herbs, then pan-seared to golden perfection. Nestled on a bed of crispy, herb-infused baby potatoes, this dish is finished off in the oven for a hands-off, hassle-free cooking experience. Perfect for busy evenings or special occasions, this hearty and wholesome recipe delivers rich, caramelized flavors and tender textures in every bite. Ready in under an hour, it’s a crowd-pleaser you’ll come back to time and time again. Serve it hot and garnish with fresh rosemary or thyme for an extra burst of freshness!
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Recipe Information
Ingredients
- 4 pieces Chicken thighs, bone-in and skin-on
- 500 grams Baby potatoes, halved
- 3 tablespoons Olive oil
- 3 tablespoons Balsamic vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon Honey
- 3 cloves Garlic, minced
- 1 teaspoon Fresh rosemary
- 1 teaspoon Fresh thyme
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine balsamic vinegar, Dijon mustard, honey, garlic, rosemary, thyme, paprika, salt, and black pepper. Mix well to create the marinade.
Pat the chicken thighs dry with paper towels and add them to the marinade. Toss to coat evenly. Let the chicken marinate while you prepare the potatoes.
In another bowl, toss the halved baby potatoes with 1 tablespoon of olive oil and a pinch of salt and pepper.
Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat. When the oil is hot, sear the chicken thighs skin-side down for 3-4 minutes, until the skin is golden and crispy. Flip the chicken over and sear the other side for 2 minutes.
Remove the chicken from the skillet and set it aside. In the same skillet, add the potatoes, arranging them cut-side down. Cook for 3-4 minutes until they begin to brown.
Return the chicken thighs to the skillet, arranging them on top of the potatoes.
Brush any remaining marinade over the chicken, then transfer the skillet to the preheated oven.
Roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender.
Remove the skillet from the oven and let it rest for 5 minutes. Serve hot, garnished with fresh herbs if desired.
Nutrition Facts
Calories |
1941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.3 g | 181% | |
| Saturated Fat | 32.4 g | 162% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 3559 mg | 155% | |
| Total Carbohydrate | 30.6 g | 11% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 24.8 g | ||
| Protein | 134.7 g | 269% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 117 mg | 9% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1660 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
